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Recipes
Delicious Stuffed Baked Apples Recipe
By KDS-1
In a small bowl, combine the raisins, cranberries and apricots
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 1/4 cup chopped dried apricots
- 2-1/4 cups cranberry-apple juice
- 1/3 cup thawed cranberry juice concentrate
- 4 large Golden Delicious apples
- 1/3 cup packed brown sugar
- 3/4 teaspoon ground allspice, divided
- 1/4 cup butter, melted
Pomegranate Chicken
By KDS-1
Preheat the oven to 300. Lightly pat the chicken pieces dry with a paper towel
- 2 slices bacon, minced
- 1 sm yellow onion, minced
- 3 garlic cloves
- 1/2 fresno chili, minced
- 1 Tbsp olive oil
- 8 chicken thighs
- 2 c chicken stock
- 1/2 c pomegranate molasses
- 1 pomegranate, seeds removed
- salt
- pepper
- parsley, garnish
Chili Barbecue Chops Recipe
By KDS-1
In a small bowl, combine the salad dressing, barbecue sauce and chili powder
- 1/2 cup Italian salad dressing
- 1/2 cup barbecue sauce
- 2 teaspoons chili powder
- 4 bone-in pork chops (3/4 inch thick and 7 ounces each)
Pulled Pork Tostadas with Slaw and Chipotle Cream
By KDS-1
Halve and squeeze 1 or 2 of the limes to yield 2 tablespoons of juice
- 1 pound cooked pulled pork , * warm or room temperature
- 3 or 4 limes
- 2 tablespoons canola oil, or other neutral-flavored oil
- 8 cups shredded cabbage, or 1 10-ounce bag coleslaw mix
- 3/4 cup fresh cilantro, coarsely chopped
- 1/4 red onion, thinly sliced
- Salt
- 1 cup sour cream
- 1/2 chipotle chile from a can of chipotle chile in adobe sauce, seeded and finely minced
- 6 8-inch Tostadas, (flat, crisped corn tortillas)
- 2 tomatoes, diced
- 3 radishes, cut into wedges
Spicy Chicken Empanadas with Orange Salsa Verde
By KDS-1
Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until oni...
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- 1 can diced green chiles
- 1/2 jalapeno, seeded and finely diced, optional
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1 rotisserie chicken, picked and finely chopped
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro leaves
- 2 cups grated pepper jack cheese
- Salt and freshly ground black pepper
- Prepared pie dough
- 1 egg mixed with 1 tablespoon water, for egg wash
- Peanut oil, for fryer
- Orange Salsa Verde dipping sauce, recipe follows
- 1 jar prepared salsa verde
- 1/4 cup fresh orange juice
- 1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco)
Tropical Watercress Salad
By KDS-1
Thinly slice 1/2 small red onion and soak in ice water, 10 minutes
- 1/2 small red onion
- 1/4 c olive oil
- juice of 1 lime
- juice 1/2 orange
- 15oz can hearts of palm
- 1 mango
- 1 jalapeno
Tex-Mex Chili Recipe
By KDS-1
In a large skillet, brown beef in oil in batches
- 3 pounds beef stew meat
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 3 cans (16 ounces each) kidney beans, rinsed and drained
- 3 cans (15 ounces each) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 1 can (6 ounces) tomato paste
- 3/4 cup salsa verde
- 1 envelope chili seasoning
- 2 teaspoons dried minced onion
- 1 teaspoon chili powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Shredded cheddar cheese and minced fresh cilantro
Sauteed Shrimp with Sherry and Chiles
By KDS-1
Serve over Basmati Rice
- 1 1/2 tablespoons extra-virgin olive oil
- 1 cup chopped poblano chile (about 1 large)
- 1/2 teaspoon salt
- 4 garlic cloves, thinly sliced
- 1 large shallot, thinly sliced
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 teaspoons paprika
- 1 cup sherry
- 1/4 cup fresh orange juice
- 2 tablespoons butter
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon crushed red pepper
Balsamic Vinegar Chicken with Fresh Tomatoes
By KDS-1
Preheat oven at 375 degrees
- 4 skinless, boneless chicken breasts
- 4 – 5 garlic cloves
- 1 cup fresh basil
- 1 tablespoon olive oil
- 1 tsp. balsamic vinegar
- 1/4 cup water
- 1 cup sliced mushrooms
- 1 package of cherry or grape tomatoes
- 1/2 red onion sliced
Pork and Poblano Stew
By KDS-1
Add to Recipe Box Every time I look at a picture of this pork and poblano stew I want to eat it all over again
- 4 to 5 poblano chile peppers (about 3/4 pound)
- 1 Tbsp vegetable oil
- 2 1/2 pounds pork shoulder, trimmed, cut into 1 to 2 inch pieces
- Salt
- 1 large onion, chopped (about 2 cups)
- 3 to 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 chipotle chili in adobo, minced
- 1 Tbsp dried oregano
- 1 quart chicken stock (use gluten-free stock for gluten-free option)
- 1 1/2 cups fresh or frozen corn (no need to defrost if frozen)
- 1 large (about 1/2 pound) sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)
- Sour cream
- Cilantro
- Toasted shelled pumpkin seeds (pepitas) Optional